Favorite String Bean Soup
  • Cooking Time: 45 minutes
  • Servings: 5
  • Preparation Time: 15 minutes
  • 1 lb green beans (fresh) (cut into 1 inch pieces)
  • 2-3 Potatoes (peeled and diced)
  • 1 Medium Sweet Onion (chopped small)
  • 4 Tablespoons Butter
  • 6-8 Cups Chicken Broth
  • 16 oz Heavy Whipping Cream
  • 3 Tablespoons Cornstarch
  • 1/2 Teaspoon Paprika
  • 1/2 cup water
  1. Melt Butter in a Large Pot
  2. Add the Onions
  3. MELT the onions by cooking SLOWLY over low heat and adding a little broth and cook until the onions are mushy (about 20 minutes)
  4. Do NOT brown
  5. Add the Paprika to the onions
  6. Add the green beans to the onions and cover with broth
  7. Bring to a soft boil and cook until tender
  8. Add the potatoes to the green beans
  9. Keep adding broth as needed
  10. In a separate bowl mix the cornstarch in water
  11. When the potatoes are soft add the cornstarch mixture
  12. Once the soup is slightly thick turn down heat to low
  13. Add the heavy whipping cream
String bean soup is a month of June tradition in our family. In northeast PA the month of June is string bean picking time. That doesn’t mean I only crave this soup in June! A reminder that I said in an earlier post that I don’t have many soup recipes up my sleeve and I have to admit this is the best one! This soup is too good to keep a secret so I am happy to share it! This recipe is not difficult to make but it does take a little time to prepare to get it just right. I generally don’t like to waste my time with things that are only so-so. Chopping the vegetables and waiting for the onions to melt is time consuming but the effort that goes into preparing this soup is definitely not a waste of time! This is an absolutely amazing creamy soup! Serve with a nice piece of Rye Bread.